Lima Bean & Salmon Stir Fry

Perfect as a side or light main, and even better shared. A protein-rich dish that brings together earthy lima beans, salmon, and fresh garden vegetables.

Ingredients

• Elixir tallow – 2 tbsp

• Garlic & herb seasoning blend – 1 tbsp

• Lima beans – 1 bowl (cooked or canned)

• Salmon fillets – 3 pieces (fresh or defrosted)

• Leek – 1 stalk, sliced

• Spring onions – 2 stalks, sliced

• Shallots – 2 small, finely chopped

• Red pointed pepper – 1, sliced

• Baby bok choy – 2 heads, chopped

• Bean sprouts – 1 bowl

• Kimchi – 1 small bowl

Preparation

1. Heat tallow in a large skillet or wok over medium heat. Season with your garlic & herb blend, toss gently to combine.

2. Sauté shallots in the hot tallow until translucent and fragrant (about 2–3 minutes).

3. Add lima beans, stir to coat, and cook for 2 minutes until warmed through.

4. Place salmon fillets in the pan and cook gently for 3–4 minutes per side, depending on thickness, until just cooked through.

5. Add the sliced leek, spring onion, pepper, and bok choy to the pan. Stir-fry briefly—just enough to soften while keeping their color and bite.

To Serve

Plate the warm stir fry in shallow bowls. Garnish with fresh bean sprouts for crunch, and a spoonful of kimchi on the side for brightness and gut-loving probiotics.